Title: Knickerbocker Soup (Bean,
Categories:
Yield: 100 Servings

3 1/4 ga WATER
2 ga WATER; COLD
1 lb BACON;SLICED FZ
1 lb CARROTS FRESH
6 3/8 lb TOMATOES # 10 CAN
5 lb POTATOES FRENCH FZ
2 lb ONIONS DRY
3 1/2 qt BEANS WHITE DRY 2 LB
3 c SOUP GRAVY BASE BEEF
2 ts PEPPER BLACK 1 LB CN

1. PICK OVER BEANS, REMOVING DISCOLORED BEANS AND FOREIGN MATTER. WASH
THOROUGHLY IN COLD WATER.

2. COVER WITH COLD WATER; BRING TO A BOIL; BOIL 2 MINUTES. TURN OFF HEAT.
COVER; LET STAND 1 HOUR.

3. COMBINE SOUP AND GRAVY BASE WITH WATER. ADD TO BEANS; BRING TO A BOIL;
COVER; SIMMER 2 HOURS OR UNTIL BEANS ARE TENDER.

4. LIGHTLY BROWN BACON. ADD CARROTS, ONIONS, PEPPER AND POTATOES. COOK
10
MINUTES, STIRRING OCCASIONALLY; ADD TO BEAN MIXTURE. ADD TOMATOES; SIMMER
25
MINUTES OR UNTIL VEGETABLES ARE TENDER.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 4, 1 LB 4 OZ FRESH CARROTS A.P. WILL YIELD 1 LB SHREDDED
1 LB SHREDDED CARROTS, AND 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB
CHOPPED ONIONS.

NOTE: 2. IN STEP 4, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A-11.

3. ONE-D LADLE MAY BE USED. SEE RECIPE NO. A-4.

Recipe Number: P00802

SERVING SIZE: 1 CUP (7 3

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.